Greek Goddess Dip
Greek Goddess Dip
Melissa ClarkTime 5 minutes Yield 4 to 6 servings
Andrew Scrivani for The New York Times
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
view this recipe on NYTCooking.com
Ingredients
- ½ cup packed fresh dill
- ½ cup packed fresh mint
- ½ cup packed fresh parsley
- ⅓ cup packed fresh basil
- 2 garlic cloves, chopped
- 2 scallions, white and green parts, sliced
- 1 ½ tablespoons freshly squeezed lemon juice
- Pinch kosher salt, more to taste
- ½ cup extra virgin olive oil
- ½ cup crumbled feta cheese
- ½ cup Greek yogurt
- ¼ cup mayonnaise, optional
- Raw chopped vegetables or pita chips, for serving
Preparation
- Step 1Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- Step 2With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
- Step 3Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.